Traditional recipe from Provence. "Dauber" means stew, originally this was done in a clay pot with a lid but any dutch oven pan will work. I am sure every household in Provence has their own secret ingredient, but this version has worked for me for years. It is traditionally served with good baguette on the side. A friend recently made his (famous) mashed potatos as a side and that went very well with it too... —tortellini
What You'll Need
orange peel, at least once around the orange with a potato peeler
bottle robust red wine from Provence
beef, shoulder or chuck pot roast, cut into 2 inch cubes
cloves of garlic, coarsely chopped
onions, coarsely chopped
strips of bacon
carrots, cleaned and cut into 1 inch sections
pitted black olives
salt and pepper to taste
coarsely chopped flatleaf parsley
Make marinade by stirring ingredients together in a bowl. Marinate the meat in it for at least 6 hours, or preferably a day (and up to 3 days if this works with your schedule)
In a dutch oven or other ovenproof pan heat the olive oil and sauté the bacon, coarsely chopped onions and garlic over low heat. After about 10 minutes take them out of the pan leaving the fat behind and set aside. Drain the beef pieces in a colander catching all of the marinade. Dry the pieces well with paper towels.
Fry the meat chunks in the hot pan until browned on all sides (do not crowd pan, otherwise meat will steam instead of browning) You will probably have to work in batches.
Put everything except carrots and olives together into your ovenproof casserole dish and pour the marinade over it. Season with salt and pepper.
Set the lid on the pot and place in the preheated oven at 325 ?F on the middle rack. The meat should cook slowly, the longer it cooks the more fall-apart-tender the result will be. Mine cooked for almost 6 hours.
Fifty minutes before end of your cooking time add the carrot pieces and olives. At the very end just before serving sprinkle with the chopped parsley.
Serve with plenty of fresh baguette to mop up the great sauce.